Tomato Paste
Source of Recipe
unknown
Slice good quality red ripe fleshy tomatoes into electric fry pan or large saucepan. Bring to boil and stir constantly to stop sticking. Remove the mixture from the heat, cover and stand to cool. Push as much pulp as possible through a sieve and discard seeds and skins. Heat pulp in wide shallow container electric frypan or jam pan, until it is reduced to less than half its original volume, stirring occasionally and adjusting heat to avoid burning. The mixture will splatter as it thickens but this is unavoidable. Freeze the cooled thick mixture in small plastic bags, or ice trays. Or bottle into sterilised jars to within 1cm from top, seal with seal previously soaked in boiling water. Screw on band tightly. Stand jars in large saucepan or waterbath so they are covered with water. Process for 10 minutes.
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